Melting, delicious and rich, these bikkies are my adaptation of a ginger biscuit in Nourishing Traditions, by Sally Fallon – a cult tome for all the real foodists out there! You can make the full batch if it’s an occasion where you know you’ll need lots of bikkies, but if it’s just a little baking for some afternoon home treats, trust me when I warn you: Just make half the batch. Your willpower or lack there of, will thank me!
Real Food Treats. Much happier bodies.
Almond Coconut Biscuit Recipe
- 1 1/2 cups roasted almonds or hazelnuts for variation once you’re addicted- activated nuts are best if you can!
- 1/2 cup coconut oil or 125g butter, softened.
- 1 cup tapioca flour you can use arrowroot, but I cannot find a 220 preservative free one in Australia, so tapioca it is for moi!
- 1/3 cup rapidura, coconut or maple sugar
- 1 pinch celtic sea salt
- rind of a small lemon or half an orange’s zest
- 1 pod vanilla, seeds scraped out or 1 teaspoon vanilla extract
- 1/2 cup desiccated coconut
- 1/2 tsp Herbie’s sweet spices with rose petals (cinnamon will do just fine if you can’t find the Herbie’s blend mentioned here)
- Pre heat on 180 Celcius.
- Grind almonds in food processor into a meal
- Then add everything and whizz again, pulling out and forming a big ball with the mixture. If it is still a bit crumbly and doesn’t want to come together, add another tablespoon coconut oil or melted butter and that should do it!
- Now make little 2cm diameter balls of the mixture and place in rows on baking tray. Place in a preheated oven of 180 celcius, and after 5 minutes of baking, pull the tray out and press each little bikkie gently with a fork to flatten slightly. Pop back in the oven for another 15 minutes or until light brown, and remove from the heat. Let them cool as is on the tray. Spatula onto a serving plate and eat with a delicious wintery hot chocolate as pictured. Miam!